Wonderful, Michèle. I suspect this has more to do with the type of flour/wheat more than anything else. I think it’s simply that. Some clump more easily, some less so.. Whether that’s due to to how finely ground it is, the “strain” of wheat, or the amount of protein, I don’t know… But it’s the most logical guess.

As always, you reacted wonderfully and straining was the right call. 🙂

I have always made crepes using a blender, but this time tried your method. Unfortunately it didn’t work for me, I was left with tiny lumps even after a lot of whisking (and flour was sifted). I am not sure what the problem was but it was easily fixed by straining it. Three of us ate ALL of them for dessert, as crêpes Suzette.

Hello, Jen! So you can absolutely use this recipe and leave out the rum if you want to make them savory. The rum is just for flavor and makes them pop for sweet desserts. That said, when you visit Brittany in July you’ll find that you’ll be eating completely different crepes for salty meals, made from buckwheat flour (as you mentioned). I don’t think I’ve ever seen these crepes served in a salty order before, even though they still taste great! We are very proud and protective of our crepes here 🙂

You’ll have a blast and I’m certain you’ll absolutely love the crepes, both sweet and salty! (ps: you can even ask for your dessert crepes to be buckwheat, as opposed to the the “traditional” white crepe. It’s worth a try, I love it)!

Very much appreciated, Lorraine. So glad you enjoyed them!

For me, buckwheat crepes go best with salty/savory crepes, and sweet with these crepes here… But that’s how I grew up. My husband only ever knew these crepes for both sweet and savory. Honestly, they’re delicious either way – this recipe can absolutely be used for both sweet and salty application, exactly as written! And while I haven’t used these specifically for blintzes, I am quite confident they would be just great for that use.